Michigan

Fall weather makes you want to start cooking

Although the sun is still warm, there’s a nip in the air and the evenings are getting cooler.

Fall, my favorite time of year, is here.

For me, that means bringing the cooking off the deck and back into the kitchen. I’ve already whipped up a batch of oatmeal cookies, meatloaf and a pot of turkey soup, which disappeared in just three days.

I’m hoping this week to pick up some autumn dumpling squash and make my stuffed squash. That’s what I think of as my kick-off to fall.

Missy Davert and Bev Klemish’s thoughts are apparently running along the same lines. Missy sent in a recipe called Take It Easy Noodle Dinner, which she says is like a casserole but made in a skillet and is absolutely yummy. Laura Czuba Ardahl, via her mom Kathy, sent in Italian Chicken and Rice.

“She made this for Gary and I,” Kathy e-mails. “I love it when someone else does the cooking.”

Both recipes are quick and easy and can be made in one pan, leaving very little to clean up.

If you have a favorite fall recipe you’d like to share, drop me a line at the address below.

One note: I know it’s only late September, but beginning Nov. 5 — five short weeks away — Food Fare goes holiday. If you have a favorite holiday recipe you’d like to share, please send that along as well.

Take It Easy Noodle Dinner

1 pound lean, ground turkey

1 medium onion, coarsely chopped

1 cup water

1 can (14-1/2 ounces) stewed tomatoes, undrained

1-1/2 cups frozen sweet peas, thawed, drained

1 package (3-ounce) chicken-flavored Ramen Noodle Soup Mix

In 12-inch skillet, cook ground turkey and onion over medium heat, about 8 minutes, stirring occasionally until turkey is no longer pink; drain.

Stir in water, tomatoes, peas and contents of season packet from soup mix. Break up noodles; stir into turkey mixture. Heat to boiling, stirring occasionally to separate noodles, until noodles are tender.